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–+ servings
Ger Ogaily

Gers Ogaily

Carey Erasmus
Traditional Kuwaiti Tea Cake. Perfumed with saffron, cardamom, sesame seeds and orange blossom water
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Course Baking, Cakes, Dessert
Cuisine Arabic, Kuwaiti
Servings 10 mini bundt cakes
Calories 415 kcal

Equipment

  • 6 hole Nordic Ware BundtletteR Mini Man or mini Bundt tin

Ingredients
  

  • ½ tsp saffron
  • 2 Tbsp milk hot
  • 1 ½ cups white sugar
  • 4 eggs large
  • 2 cups all purpose flour I use Bob's Red Mill
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cardamom
  • 3 Tbsp sesame seeds lightly toasted in a pan
  • 125 g butter melted
  • 1 cup full fat yoghurt or laban
  • 1 tsp orange blossom water or rose water

Orange Blossom Syrup :

  • 1 cup water
  • 1 cup white sugar
  • 1 tsp orange blossom water or rose water

Garnish

  • ½ cup pistachio crumbs

Instructions
 

  • Preheat oven to 170°C.
  • Prepare Syrup: Place syrup ingredients into a small pot and heat until sugar is dissolved. Simmer for 15 minutes. Keep an eye on it. It should just be a very light runny syrup.
  • Butter the bundt pan well with some of the melted butter (be sure to get into every groove).
  • Place the saffron into the hot milk and allow to steep
  • Whisk the sugar and eggs together until thickened and light in colour.
  • Sift all the dry ingredients into the egg mixture. Add the toasted sesame seeds.
  • Add the melted butter, yoghurt and orange blossom water.
  • Mix vigorously until well combined and smooth.
  • Spoon mixture into the buttered bundt pan. The mixture allows for 10 - 12 mini bundt cakes (depending on size).
  • Bake in the middle of the oven for + - 17 minutes. Use a thin skewer to check if it comes out clean.
  • Invert pan over a cooling rack to release the cakes. They should simply just slide out. Prick a few holes into the cakes using a thin skewer or cake tester.
  • Make sure there is a tray below the cooling rack and gently and slowly drizzle the syrup over the cakes to allow syrup to absorb.
  • Sprinkle immediately with pistachio crumbs.
  • Delicious served warm with tea or Arabic coffee.

Nutrition

Calories: 415kcalCarbohydrates: 70gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 93mgSodium: 231mgPotassium: 74mgFiber: 1gSugar: 50gVitamin A: 413IUVitamin C: 1mgCalcium: 81mgIron: 2mg
Keyword Bundt Cake, Gers Ogaily, Sponge Cake, Tea Cake
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